Air Fryer Thai Chicken Satay

Name: Air Fryer Thai Chicken Satay
Total time: 50 min
Yield: 10 servings
Cuisine: Thai
Ingredients: 300 g skinless boneless chicken breast, cut into 10 strips; 1 stalk lemongrass, white part only, sliced into rings; 0.75 tsp Thai red curry paste; 0.25 tsp turmeric powder; 1.25 tsp fish sauce; 2 tbsp coconut cream; 1.5 tbsp cooking oil

Tender chicken skewers marinated in red curry paste, turmeric and coconut cream, air-fried until golden in 10 minutes — no grill needed. Serve with peanut sauce.

50 min 10 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

Calories

Protein

Carbs

Fat

Scale recipe

10 servings

Original recipe

Ingredients7 items

Produce

🌿lemongrass, white part only, sliced into rings1 stalk

Meat

🍗skinless boneless chicken breast, cut into 10 strips300 g

Pantry

🌶️Thai red curry paste¾ tsp

🐟fish sauce1¼ tsp

🥥coconut cream2 tbsp

🛢️cooking oil1½ tbsp

Spices

🟡turmeric powder¼ tsp

Instructions

1
Cut the chicken breast into 10 strips, each about 2–3 inches long.
2
Optional: mix the chicken with the sliced lemongrass to infuse a fresh, citrusy aroma.
3
Add the Thai red curry paste, turmeric, fish sauce, coconut cream and half of the oil.
4
Stir everything well so the chicken is fully coated in the marinade.
5
Marinate for at least 30 minutes, or up to 2 hours for more flavor.
30:00 timer
6
Soak wooden skewers in water for 15–20 minutes to keep them from burning, then thread one chicken strip onto each skewer.
7
Arrange the skewers in a single layer in the air fryer basket and brush with the remaining oil.
8
Air fry at 375°F (190°C) for 10 minutes, until golden and cooked through.
10:00 timer
9
Serve with cucumber wedges and Thai peanut sauce.

Free, no card required.

CuisineThai